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Spicy Thai Chicken Thighs: Submitted by: Beatrice | Date Added: 10 Feb 2012
Listed in: Main Courses

1 1/2 pound boneless skinless chicken thighs

6 cloves garlic, crushed
2 tablespoons low-sodium soy sauce
1 teaspoon black bean sauce
2 tablespoons fish sauce
1/4 cup sherry
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper (or more if you like heat)

Dipping sauce:
1/2 cup rice vinegar
1/3 cup brown sugar
4 cloves garlic, minced
1 tablespoon low-sodium soy sauce
1 tablespoon fish sauce
1/4 teaspoon cayenne pepper

Cooking Instructions

Place all marinade ingredients together in a large freezer bag and mix until sugar is dissolved.
Add the chicken strips and swish together to coat all pieces.
Marinate refrigerated for 3 hours.
Pour contents of marinade bag into the actifry.
Cook until chicken is cooked through, about 15 to 17 minutes, depending on size of chicken pieces.
While Chicken is cooking, place all dipping sauce ingredients together in a saucepan and bring to a boil over medium-high heat, while stirring.
Reduce to medium-low heat and simmer for about 5 minutes stirring frequently until thickened and the vinegary smell has dissipated; cover and set aside.
Place cooked chicken pieces in serving platter and serve with dipping sauce.

Recipe Pictures - Hover cursor to scroll if several images:
Spicy Thai Chicken Thighs
Visitor Comments (1):

This was just perfect. the sauce is amazing and the chicken is nice and tender and flavourful. I have made a few of your recipes and will try some more. Left by: Paulette (29 Mar 2012)


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